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Roasted Beets, Arugula and Chickpea Salad
Ingredients
  • 4 medium beets, scrubbed
  • ¼ cup balsamic vinegar
  • ½ cup water
  • ½ cup walnuts, divided
  • ¼ cup raisins
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • ¼ teaspoon dried thyme
  • 1 ½ cups cooked chickpeas or 1 (15 ounce) can no-salt or low-sodium chickpeas, drained
  • 5 ounces arugula
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